Effect of ascorbic acid and citric acid on the quality of salted Chinese cabbage during storage
Young Bae Chung, Hye‐Yeon Song, Kyungae Jo, Hyung Joo Suh
Topics & Concepts
Food scienceAscorbic acidChemistryPolyphenol oxidaseBrowningCitric acidLactic acidOrganic acidFood storageVitamin CBacteriaBiochemistryBiologyEnzymePeroxidaseGeneticsFood Quality and Safety StudiesAgriculture, Soil, Plant SciencePostharvest Quality and Shelf Life Management